Walking Taco But UPGRADED! (Frito Pie Recipe)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned beans

Ground turkey is leaner, and canned beans provide a vegetarian option.

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

taco chips

🥗Healthier: baked tortilla chips

💰Cheaper: store-brand tortilla chips

Baked chips are lower in fat.

Add one 7.5 ounce can of Chipotles in Adobo to a blender.

Fill the can halfway with water and pour that into the blender.

Add two tablespoons apple cider vinegar, the juice of a lime, two teaspoons of cumin, and one tablespoon of dried oregano to the blender.

Blend into a smooth puree and set it aside.

Season a beef chuck roast with salt and let it rest in the fridge uncovered overnight.

Sear the roast in a touch of neutral oil on high heat in a large heavy-bottomed Dutch oven until browned on all sides.

Lower the heat to medium and pour the Chipotle mixture over the seared roast.

Pour in two bottles of dark cerveza (or stock as a substitute) until it reaches the shoulders of the beef.

Add a whole head of garlic, a cinnamon stick, two cloves, a couple of bay leaves, and a sprig of fresh thyme to the pot.

Season with a pinch of kosher salt, cover, and braise at 300 degrees Fahrenheit for two to three hours or until fork tender.

Roast two whole poblano peppers on an open flame until the skin is charred black.

Transfer the charred peppers to a bowl and cover with plastic wrap to steam for five minutes.

Remove the peppers from the bowl, clean out the seeds, and rub off the blackened skin with a paper towel.

In the blender, add the two roasted and cleaned poblano peppers, two cups of Mexican Crema, the juice of a lime, a pinch of salt, and half a teaspoon of MSG (or sour cream/creme fraiche as a substitute).

Puree the sauce until silky smooth and transfer to a resealable container or squeeze bottle.

Make pico de gallo by dicing tomatoes, removing the seeds, and dicing a large white onion.

Chop about half a bunch of cilantro and add the juice of a lime and a pinch of salt to the pico de gallo.

(Optional) Add minced jalapeno to the pico de gallo and mix well.

Prepare two types of cheese: crumble queso fresco by hand and shred cheddar cheese on the smaller side of the grater.

Slice up any additional vegetables or toppings, such as cabbage, iceberg lettuce, jalapenos, onion, and avocado.

Remove the beef from the oven and let it cool until handleable; shred the beef, removing any bay leaves, thyme stems, and garlic that didn't melt away.

Grab a large bag of your chip of choice (Fritos, Doritos, Cheetos, etc.) and slice it horizontally, folding over the edges for presentation.

Plop the bag on a cutting board to sit upright and begin loading in your toppings.

In the first bag, add seasoned cabbage, shredded black beans, jalapenos, pico de gallo, onions, cilantro, and shredded Chipotle beef, topped with a sprinkle of cheddar cheese.

In the second bag, add beef, diced onion, cilantro, and queso fresco.

Drizzle with poblano crema and serve immediately.

Equipment Needed

Spice Level:

Allergens